| HONEY-PEAR-CHEESE PIE |
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Makes One 9-inch Pie 8 ServingsCrust 9-inch Classic CRISCO Double Crust 1 teaspoon cardamom Cheese Layer 1 package (8 ounces) Neufchatel cheese (lighter cream cheese ), softened 2 tablespoons lemon juice 1/4 cup plus 2 tablespoons confectioners' sugar Filling 1/2 cup honey 3 tablespoons lemon juice 1/2 cup raisins 1 -1/2 teaspoons grated lemon peel 5 medium or 4 large firm peeled D'Anjou or Bartlett pears, cut into 16 slices each 1/2 cup granulated sugar 6 tablespoons all-purpose flour 3/4 teaspoon ginger 1/4 teaspoon salt 1/2 cup finely chopped pecans For crust, prepare (see Classic Crisco Pie Crust recipe) adding cardamom to flour mixture. Press bottom crust into 9-inch pie plate. Do notbake. Heat oven to 425ºF. For cheese layer, beat Neufchatel cheese at low speed of electric mixer until fluffy and smooth. Add 2 tablespoons lemon juice, 1/2 teaspoon lemon peel and confectioners sugar. Beat at low speed until blended. Cover. Refrigerate. For filling, combine honey and 3 tablespoons lemon juice in small saucepan. Beat with fork until blended. Add raisins and 1-1/2 teaspoons lemon peel. Bring to a boil on medium-high heat. Reduce heat to low. Cover. Simmer 10 minutes. Place pears in large bowl. Combine granulated sugar, flour, ginger and salt. Add to pears. Toss to mix. Pour honey mixture over pears. Toss tomix. To assemble pie, spread cheese layer in unbaked pie crust. Sprinkle with nuts. Spoon filling over nuts. Moisten pastry edge with water. Cover pie with top crust. Cut slits in top crust to allow steam to escape. Bake at 425ºF for 15 minutes. REDUCE OVEN TEMPERATURE TO 350ºF.Bake for 40 to 50 minutes or until filling in center is bubbly and crust is golden brown. Cover edge with foil, if necessary, to prevent overbrowning.Cool to room temperature before serving |
